Eggplant and Goat Cheese Stromboli

Ingredients:

Pizza dough (for 2 strombolis or two pizzas)

6 slices bacon
1 large eggplant, peeled, cubed
1 onion, chopped
4 tomatoes chopped (seeds removed)
1 garlic clove, chopped
S&P to taste

150g goat cheese
1.4 cup Parmesan
1 egg white
basil and parsley to taste
Mozzarella

Directions:

1. Prepare the eggplant and let it soak about 20 minutes in salted water to remove any bitterness.

2. Preheat oven to 375.

3. In a large pan, cook the bacon, then remove and set aside. When it's cooled a little, chop it up. In the bacon grease, add the eggplant and onions and cook for about 6 minutes. Add olive oil if necessary. Add the tomatoes and cook another 6 minutes. Add the garlic and cooked bacon; and cook for about one more minute to release the fragrance. Take the eggplant mixture off the heat and let it cool.

4. Mix together the goat cheese, Parmesan, egg white and herbs.

5. Roll out your pizza dough into 2 rectangles.

6. Layer some shredded Mozzarella, the eggplant mixture and the goat cheese mixture.

7. Gently seal the ends and roll up the strombolis, using butter or water to seal the edges and seams.

8. Brush with melted butter and sprinkle with grated Parmesan. Bake for 25 minutes.
(I usually bake seam-side down, but I also tend to fill the strombolis too much and they leak, so this time I baked it seam-side up. They nearly opened up though!)

Note: These don't freeze well because of the eggplant, they just get soggy, so unless you plan to have leftovers, just make half.